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Using the oven for broiling.
BroiIing Guide
If desired, marinate meats or chicken
before broiling. Or, brush with
barbecue sauce the last 5 to 10 minutes.
The oven door and broiler compartment
drawer must be closed during broiling.
Always use the broiler pan that comes
with your range.
Use tongs to turn the meat. Pierced
meat loses juices.
When arranging food on pan, do not
let fatty edges hang over the sides. The
fat drippings will soil the broiler
compartment.
Food
Bacon
Beef Steaks
Medium
Chicken
Fish
Ground Beef
Amount or
Thickness
Shelt
Position
Time In Minutes
First Side Second Side
Comments
1/2 lb.
(about 8 thin slices)
1 lb. (4 patties)
½ to 3/4” thick
1 to 1½ lbs.
1 whole
2 to 2½ lbs.,
split lengthwise
1 lb. fillets
1/4 to ½” thick
B
B
B or C
B
A
3 ½ min.
11-12 min.
12 min.
30 - 35 min.
5 min. 5 min.
25 - 30 min.
5 - 6 min.
6 - 7 min.
3 min.
Arrange in single layer
Space evenly.
Steaks less than 1”
thick cook through
before browning. Pan
frying is recommended.
Reduce time about 5
to 10 minutes per side
for cut-up chicken.
Brush each side with
melted butte. Broil
skin-side-down first.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
15
Safety Instructions
Operating
Instructions
Care and Cleaning
Installation
Instructions
Troubleshooting Tips
Consumer Support
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